On 2013-09-07 16:01, MadDogMike wrote:Question ~ are you a "clean everything as you go" cook or a "dirty every pan in the kitchen and clean up later" cook?

We have a small kitchen. My wife is a fabulous cook but when she is done (before we eat) there is a dangerously high stack of pots, pans and utensils waiting to be cleaned.
I love cooking and hate dishwashing so I wash everything as I go. Never more than a couple of items in the dishwater and not for long. We sit a spell after dinner and then I wash any thing left and then head for the bar for our second cocktail. Thank god we are all different!
Cheers
Btw Mike,the above does not apply to my bar and beverage making. Dat stuff can wait til the a.m. I do set the glasses and some of the bar utensils in a bucket of soapy water-only cuz the ants will wake up before me.

I'm sorry David but I think a clean workspace is a sign of a sick mind

Since I bought a vertical rotisserie I figured I might as well use it.
Shawarma and fixin's - pita bread, tomatoes, cucumbers- plain and vinegar marinated, hummus, parsley, tzaziki sauce, tabouli salad. In the back are two Arabic desserts. Magasgas - cardamom flavored fried puffs, very good if you like cardamom. And Ma'amoul - cookies stuffed with pistachios and dates. The Ma'amoul were dry which surprised me as they had 2 sticks of butter to 3 cups of dry ingredients. The recipe called for a cup of semolina, my internet research told me that you could use cream of wheat. It made them rather gritty.

Atp those look onolicious!
post the recipe-donít be selfish!
If they donít have a lotta sugar Iím gonna try em as an entree filled with meat or fowl in a sauce. Umm... can taste them already.
Mahalo to you Lance

1. Add all ingredients (except oil) to a bowl and mix well until all clumps are gone.
2. Let sit for 20 minutes (this step can be omitted if you are short of time).
3. Add a bit of oil to a non-stick skillet and heat until medium warm.
4. Tilt the pan approx 90 degrees and pour batter from the top. The batter will run down and fill the pan. You can also pour the batter in the middle of the pan and quickly make circling motions to distribute the batter all over the pan. The goal is to have as thin a batter layer as possible.
5. Cook until the pancake is a bit stiff and flip over, cook for another 1 minute The pancake should be light brown on both sides.

If you want to make dinner crepes use the basic French Crepe recipe(stuff them with what ever sounds good)
here:

I varied from the classic Mojito a bit by using Demarera Mint Syrup along with the fresh mint and adding Canton Ginger Liqueur.

Dessert was 3 types of Cuban Pastelitos - one filled with guava paste and cream cheese, one with pineapple/apricot filling, and the strips drenched in cinnamon syrup. Served with Pineaple Coconut ice cream.

The weather in Headhunter Harbor was beautiful last night with the strains of some 50s Cuban music on the speakers. We only get about 2 weeks of Fall in the desert, you have to enjoy it while you can